Ben's Galley Scrambled Eggs for 10 People

Feeds 10 People | Prep: 5 minutes | Cook: 15-20 minutes

When you're feeding a full crew, scrambled eggs can go wrong fast - rubbery, overcooked, or worse, cold by the time everyone's served. This galley-tested method delivers creamy, perfectly cooked scrambled eggs that stay warm and delicious for 10 people.

Ingredients:

• 20 large eggs

• 1/3 cup whole milk or heavy cream

• 4 tablespoons butter

• 1 teaspoon salt

• 1/2 teaspoon black pepper

The Galley Method:

Step 1: Prep Station (5 minutes) Crack all 20 eggs into your largest mixing bowl - no shortcuts here. Add milk, salt, and pepper, then whisk vigorously until well combined and slightly frothy. This extra air makes all the difference in texture.

Step 2: Batch Cooking (15-20 minutes) Here's where most people mess up - trying to cook all 20 eggs at once. Instead:

• Heat 1 tablespoon butter in a large non-stick pan over medium-low heat

• Pour in 1/4 of the egg mixture (about 5 eggs worth)

• Let sit for 30 seconds - patience is key

• Gently stir with a spatula, pushing eggs from edges to center

• Continue stirring every 30-45 seconds

• Remove from heat when eggs are still slightly wet (they'll finish cooking)

• Repeat with remaining batches

Step 3: Keep Warm Service Transfer cooked eggs to a warming tray or low oven (200°F). Cover with foil to prevent drying out. This technique keeps eggs perfect for extended breakfast service.

Pro Galley Tips:

• Medium-low heat prevents rubbery eggs

• Slightly undercook - residual heat finishes the job

• Batch cooking ensures consistent quality for everyone